Cooking duck breasts

Faith

My mu has gotten it into her head that she's like to cook duck breasts for Christmas. There's only 3 of us this year. What's the best, most fool-proof method for cooking them? She's never cooked them before, and like many Irish folk of a certain age, struggles not to cook meat until it's cremated.

Chucken

I think frying them is the easiest. This has foolproof instructions:
http://www.saveurduck.com/cooking_duck_breast.php

Alun

I usually place them in a hot frying pan skin side down until the skin is crispy, pour off most of the fat, then turn them over and put them in a hot oven (200deg) for about 8-10 minutes to complete the cooking. You'll need a pan you can place into the oven for this obviously Then just allow to rest for 5 mins before carving into slices.

vicwatson

Alun wrote: »

I usually place them in a hot frying pan skin side down until the skin is crispy, pour off most of the fat, then turn them over and put them in a hot oven (200deg) for about 8-10 minutes to complete the cooking. You'll need a pan you can place into the oven for this obviously Then just allow to rest for 5 mins before carving into slices.

+1 And maybe score the skin through the fat but not into the meat before putting into the pan

Edit - Oh , and season to taste

Kimia

Key thing with duck is to rest it for as long as possible. Like 15 mins if possible. Rest rest rest.

YUM!

the beer revolu

Kimia wrote: »

Key thing with duck is to rest it for as long as possible. Like 15 mins if possible. Rest rest rest.

YUM!

+1000

Mrs Fox

I'd cook it Gordon Ramsay's way -- score the skin, season with salt & pepper (I also like to rub them with Chinese 5 spice), place on a cold pan skin side down, no oil, and place pan on gentle low heat. It'll render a huge amount of fat out of the skin, making it crispy. Pour out excessive fat, flip over and put in the oven for about 10 min or cook to your liking. Let it rest well to ensure it's moist and tender. And don't slice the breast too thin to serve or it'll go cold too quickly.

Faith

Fab, thanks for the replies!

What about cooking a crown - is it along the same lines?

Seaneh

Faith wrote: »

Fab, thanks for the replies!

What about cooking a crown - is it along the same lines?

I'd roast crown, not pay fry it.

BailMeOut

great trick is to steam your duck pieces first for about 15/20 minutes before roasting or frying as it will help render the fat. You can also just pour a big kettle of boiling water over the duck first (what the Skeaghanore folks recommend).

..and if you can get a Skeaghanore duck even better.

sam34

It's nice to pour some soy sauce over it too before frying.

Chronic Button

Faith wrote: »

My mu has gotten it into her head...

Your mu? :pac:

This thread has inspired me to cook duck. I've never dared, always afraid that I'd over or undercook it. But damn it, I'm gonna try!

The Sparrow

Chronic Button wrote: »

Your mu? :pac:

This thread has inspired me to cook duck. I've never dared, always afraid that I'd over or undercook it. But damn it, I'm gonna try!

It's actually not difficult. The Gordon Ramsey method above works really well.

If you're worried about over or under cooking it, buy a meat thermometer and get rid of the guesswork. Ikea have a good one for €8.

http://www.ikea.com/ie/en/catalog/products/20103016/

Faith

Chronic Button wrote: »

Your mu? :pac:

This thread has inspired me to cook duck. I've never dared, always afraid that I'd over or undercook it. But damn it, I'm gonna try!

Lol, oops!

Seaneh

Chronic Button wrote: »

Your mu? :pac:

This thread has inspired me to cook duck. I've never dared, always afraid that I'd over or undercook it. But damn it, I'm gonna try!

no fear of under cooking with the ramsey method, just wait until it's cooked about 3/4's the way on the first side before turning and then cook for another 5 minutes on the second side. Good thing about duck is, you can't under cook it really, it can be served rare.